Allan Collier was once the Head Patissier at the Ritz Hotel in London and now tutors future chefs in Dorset. We are so excited that he is offering such a unique course at Colliers Cookery School.
REFRESHMENTS ON ARRIVAL
- A brief history of chocolate and cocoa from Peru via Portugal and to Europe.
- How to taste chocolate to get the best effect
- Making Chocolate Truffles with hand made Belgian chocolate Ganache
- Chocolate tempering by hand
- Packaging
LUNCH
- Tempering of white chocolate
- Lining of Polycarbonate moulds for individual chocolates
- Making raspberry ganache with white chocolate
- Filling and finishing the individual chocolates
- Chilling & turning out
- Boxing and finishing with ribbons & bows
A truly mouthwatering, inspirational and productive day out!